文献类型： 外文期刊
第一作者： Chen, Qincao
作者： Chen, Qincao;Zhu, Yin;Dai, Weidong;Lv, Haipeng;Mu, Bing;Li, Pengliang;Tan, Junfeng;Lin, Zhi;Chen, Qincao;Li, Pengliang;Ni, Dejiang;Chen, Qincao;Mu, Bing;Li, Pengliang
作者机构：
关键词： White tea; Aroma; Glycosidically bound volatile; GC x GC-TOFMS; Amino acid
期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）
ISSN： 0308-8146
年卷期： 2019 年 274 卷
页码：
收录情况： SCI
摘要： The formation of and dynamic changes in aroma during white tea processing have not previously been systematically investigated. In this study, advanced comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry was employed to investigate the mechanism of white tea aroma formation. A total of 172 volatiles were identified and mainly comprising endogenous volatiles, which displayed diverse change trends during the withering period. In this process, free aroma precursor amino acids and glycosidically bound volatiles (GBVs) were found to contribute to the formation of white tea aroma, with the differential expression of aroma-related key genes accounting for various accumulation of endogenous volatiles and GBVs. In addition, the drying was also shown to play an important role in the formation of white tea aroma. Our study provides the first characterization of white tea aroma formation and establishes a theoretical basis for quality control during white tea processing operations.
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